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Grilled Chicken Ranch Wraps with Balsamic Tomatoes & Cucumbers.

  • ½ (5 oz) pkg
    baby spinach
  • ¾ lb
    chicken breasts, boneless skinless
  • ½
    English cucumber
  • 2
    large flour tortillas
  • ¼ (8 oz) block
    mozzarella cheese
  • 1
    tomato
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    dill
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    mayonnaise
  •  
    onion powder
  •  
    parsley flakes
  •  
    salt
  • 1
    Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Pat dry with paper towel and season both sides with salt and pepper.
    ¾ lb chicken breasts, boneless skinless
    ¼ tsp salt
    ⅛ tsp black pepper
  • 2
    Preheat a grill pan or regular skillet over medium-high heat.
  • 3
    When the grill pan or skillet is hot, drizzle with oil and add fillets. Grill until cooked through, about 3-4 minutes per side. When the chicken is done, set aside on a plate and cover with aluminum foil. Wipe out and reserve pan for use later.
    1 tsp extra virgin olive oil
  • 4
    Wash and dry the cucumber and tomato. Cut the tomato into wedges and the cucumber into thin, half moons; set aside.
    ½ English cucumber
    1 tomato
  • 5
    Add vinegar to a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce to medium-low and continue to simmer, uncovered, until reduced by half, about 5 minutes; remove from heat and set aside.
    ¼ cup balsamic vinegar
  • 6
    Combine mayonnaise and spices in a small bowl; whisk to combine the ranch dressing.
    3 tbsp mayonnaise
    ½ tsp dill
    ⅛ tsp parsley flakes
    ⅛ tsp garlic powder
    ⅛ tsp onion powder
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 7
    Grate cheese.
    ¼ (8 oz) block mozzarella cheese
  • 8
    Wash and dry spinach. (Skip if it came pre-washed.)
    ½ (5 oz) pkg baby spinach
  • 9
    Thinly slice the cooked chicken into strips.
  • 10
    Lay the tortillas on a flat surface and divide spinach, chicken, grated cheese, and ranch dressing between them. Roll tightly to close.
    2 large flour tortillas
  • 11
    Return grill pan or regular skillet to medium-high heat.
  • 12
    Place wraps on the grill and cook, rotating every 1-2 minutes, until tortilla is crispy and golden. Cut each wrap in half.
  • 13
    To serve, divide wraps and veggies between plates. Drizzle veggies with balsamic reduction and enjoy!